trans fatty acid
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Related to trans fatty acid: polyunsaturated fatty acid
trans fatty acid
An unsaturated fatty acid produced by the partial hydrogenation of vegetable oils and present in hardened vegetable oils, most margarines, commercial baked foods, and many fried foods. An excess of these fats in the diet is associated with high LDL cholesterol levels, low HDL cholesterol levels, and an increased risk of coronary heart disease.
trans fatAn unsaturated fat containing a trans—i.e., the carbon moieties on the two sides of the double bond point in opposite directions—(E)- isomer. Trans fats (TFs) are not found in nature; minimal TFs are present in animal fats. TFs are abundant in margarines, frying fats and shortenings, and are formed when polyunsaturated fat-rich vegetable and marine oils and vegetable shortenings are “hardened” by partial hydrogenation, producing fats with a firmness and consistency desired by both food manufacturers and consumers. The most abundant TF is elaidic acid and its isomers, which are 18-carbon molecules with one double bond.
TFs comprise 6 to 8% of the daily per capita consumption of fat in developed nations; health experts recommend reduction of TFs to trace amounts, as increased dietary TFs result in increased total and LDL-cholesterol, reduced HDL-cholesterol and an increased risk of coronary artery disease.
trans fatty acidAn unsaturated fatty acid–present in minimal amounts in animal fat–prepared by hydrogenation, which ↑ serum cholesterol Cardiovascular disease ↑ TFAs have a relative risk of 1.4 for CAD in ♂ in the upper quintile for intake of TFAs, and 1.4 for breast CA in ♀ in the highest quartile for TFA consumption. See Fatty acids Clinical nutrition TFAs are abundant in margarines, frying fats and shortenings; TFAs comprise 6–8% of ± 120 g/day/person fat consumption in developed nations; the most abundant TFA is elaidic acid; ↓ dietary TFA result in ↓ total cholesterol; the ratio of total cholesterol to HDL-C is lowest after consumption of soybean oil; Cf Cisfatty acid, Fatty acid, Fish, HDL-cholesterol, LDL-cholesterol, Olive oil, Polyunsaturated fatty acid, Tropical oils, Unsaturated fatty acid.
trans fat·ty ac·id(tranz fa'tē as'id)
Trans form of a monounsaturated fatty acid usually produced as a result of the hydrogenation of polyunsaturated plant oils during industrial processing.